Reduce the heat to low and stir in the soup; simmer, uncovered, for 10 minutes, stirring occasionally.

Meanwhile, in a large pot of boiling salted water, cook the noodles to desired doneness; drain.

Remove the meat mixture from the heat and stir in the sour cream. Serve over the hot noodles.

Notes

Note: For a lower-fat stroganoff, substitute ground turkey for the ground beef and plain nonfat yogurt for the sour cream, and replace the soup with a low-fat cream of chicken soup. To "spice up" either version, add 1 teaspoon crushed dried thyme, 1 teaspoon crushed dried sage and 1 teaspoon paprika when you add the garlic.